Easy Parmesan Crusted Chicken
This easy parmesan crusted chicken is extra crispy, golden brown and absolutely delicious. The mayo binder and shredded parmesan on top are the secrets. Dana and the kids went crazy for it.
Servings: 4
Equipment
- Bowl
- Sheet Pan
- Brush
Ingredients
- 2 large boneless chicken breasts
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese for the breadcrumb mixture
- 1/4 cup shredded Parmesan cheese for the crunchy top
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- Extra salt and pepper for seasoning cutlets
Instructions
- Preheat oven to 400 degrees. Grease a sheet pan and set aside. I use my Casaware ceramic non-stick pan for superior browning.
- In a shallow bowl mix together the breadcrumbs, grated parmesan, garlic powder, salt and black pepper. Set aside.
- Slice each chicken breast in half lengthwise to form two cutlets per breast.
- Season both sides of each cutlet with salt and pepper.
- Brush each side of the cutlets generously with mayonnaise.
- Dredge each cutlet through the breadcrumb mixture coating both sides completely. Place on the prepared pan.
- Sprinkle shredded parmesan cheese over the top of each breaded cutlet. Do not be shy with it.
- Bake for 15-20 minutes until golden brown and internal temperature reaches 165 degrees. Use your Thermoworks Thermapen MK4 for an instant accurate read.
- Remove from oven and rest for 5 minutes before serving.
Updated Notes:For the breadcrumb mixture, grated parmesan is the way to go — it blends into the breadcrumbs and helps everything stick to the chicken much better. I did not have any grated at the house so I used shredded and it worked just fine, but if you have both, use grated in the mix. For the topping right before baking, shredded parmesan is the move — it melts into a beautiful crunchy golden crust on top. In a pinch you can use grated on top too, but shredded gives you that extra crunch that takes this dish to the next level.